Directions

Bring the broth and rice to a simmer in a large saucepan; cover, reduce the heat to low, and simmer for 20 minutes.

Stir in the barley, shallot, salt, thyme, sage and pepper. Cover and continue simmering over low heat for 25 minutes.

Stir in the asparagus, cover, reduce the heat even further and simmer slowly for 5 minutes. Set aside off the heat, covered, for 10 minutes before fluffing with a fork. Yields about 1/2 cup per serving.